community kitchen fesability
DESCRIPTION
Presentation by Mary Pat Carlson in Baraboo, WI on Feb 24, 2009TRANSCRIPT
Community Processing Incubator Kitchen
February 24, 2009Mary Pat Carlson, Director
Farm Market Kitchen IncubatorPO Box 35 520 ParkwayAlgoma, Wisconsin 54201
920-487-9750
Need/Interest
• Interest Survey
– General Population
– Target Population
– Potential Partners
Interest Survey Questions
• One Minute Survey yields valuable results– Educational tool…gets message out
• Tells the who, what, why, when…etc.
• Conduct follow up one-on-one survey to obtain the detail information.
Follow-up Detailed Survey
• Identify specific needs, interest, support
• Conduct the follow-up survey one-on-one
• Be specific on questions
• Results will help define the project
Market Demand
• Assess market segments – Local
– Regional
– Notational
– Global
– Secondary Markets
Define Potential Incubator Tenants
• Specialty Food Producers
• Caterers/Chefs
• Street/Event Vendors
• Existing Processors
• Restaurants/Deli
• Food Training Programs
• Other organizations/community groups
• Anchor
• General
• Drop-In
Define Needed Services
• Shared Service Needs
• Business Assistance Needs
• Technical Support/Production
• Packaging/Labeling/Marketing
• Licensing/Regulatory Support
Is a new facility needed or does an existing facility exist?
• Most communities have existing kitchen space that could be used for shared-production.– Churches, schools, senior centers, vacant
restaurants…etc.– Come with challenges
• Available time• Equipment repair/maintenance• Usage agreements• Isolated…connection with other processors
Existing Sites & New Sites Succeed with Incubation Support
and Services• Assessment of site• Technical production support• Sanitation and safety training• Licensing & regulatory assistance• Marketing, packaging, trade shows..etc.• Business development assistance• Access to capital• Networking
Facility Needs…New/Existing
• Commercial production space
• Equipment
• Storage
• Retail
• Meeting/training
• Office: Administration, library, general office
Equipment
• Basic Equipment…new or like-new with warranty…service agreements…based on needs identified in the full survey– Sinks, disposals, 22-quart & larger mixers,
bakers table, steam kettle, 6-burner range with oven, 2 stacking convection ovens, bakers racks, food processor, microwave, stainless work tables, coolers, freezers, ice machine… BRAISING TABLE…the workhorse.
Staffing
• Incubator Director/Manager– Administration, Funding, Programs, Marketing, Public
Relations, Oversight of incubation services– Recruitment/Selection of Tenants
• Kitchen/Facility Manager– Training & Oversight of tenants– Management of Schedules– Oversight of Maintenance & Repair
Incubator Services…staffing
• Incubator services can be provided on site or partnership services can be developed.
• Partnerships:
• Services can include: Business Plans, Feasibilities, Fiscal Analysis, Economic Impact, Marketing Plans & Materials, Website Development, …etc.
Tenant Requirements
• Entrance and Exit Policy
• Business Plan
• Product Liability Insurance
• State & Local Licenses
• Seller’s Permit
• Rental Agreement
• Facility Use Agreement
Fees…
• Tenant Fees – Kitchen Rental Fees
– Storage Fees
– Service Fees
– Marketing/Distribution Fees
Income Generating Activities
• Identify other sources of income to help pay the bills.– Food shows– Conferences– Retail– Restaurant/Coffee Bar….Etc.
Major Funding Sources
• Federal, State & Local Grants
• Foundations
• Private Donations
• Income-Generating Activities
Planning a Small-Scale Food Processing Incubator
Summary of initial steps…
• Interest Survey
• Detailed Use Survey
• Feasibility
• Business Plan